Kaname’s Kitchen
A browse through a menu of Japanese dishes and specialties by our hostess, Kaname Chidori!
Tofu pieces dipped in soya sauce.
Fermented healthy drink of sweet rice and koji. Little alcohol, low fat, easy on the stomach, high in fiber, carbs, niacin and thiamin.
A customary dessert from a jello-like cube topped with syrup. Optionally either sweet red bean paste or your choice of fruit can be added.
Cooked rice with green tea topping. It can include salmon, cod or anything else to make use of leftover rice.
A soup favored by sumo wrestlers, it’s made of various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed in a soya sauce brought to a boil into a soup after hours over the heat.
Egg custard mixed with chicken, shrimp, fish cake and ginko nuts.
Korean pot pie of kimchee, meat, fish, vegetables, mushrooms and tofu.
Scattered sushi, vinegar rice, fish and vegetables mix.
Boiled and seasoned radish.
Cooked rice topped with tempura, oyakudon egg and chicken, tonkatsu or beef.
Nori seaweed in soy sauce and sugar. Paste optional.
Minced vegetable and meat dumplings first made in China. In Japan they are fried.
A steak burger served on a plate without a bun, covered in a demi-glace sauce.
A beef stew with onions covered in sauce. It usually goes with rice of some kind. This one is so special it’s eaten with a spoon.
A korean short beef or pork rib marinated for twelve hours in green onions, garlic, sugar, sesame oil and soy sauce tenderizer. Since they marinate so long they are often grilled at time of serving.
This is curry rice. It uses the introduced curry spice from India.
This dish resembles oatmeal, but it is rice instead. It’s easy on the stomach, so when you’re not feeling good this should do the trick!
A customary dish of Korea that spices up vegetables, typically cabbage. In Japan if it isn’t eaten as is, it is concentrated to paste consistancy so it can be added to nabe soups.
A soft bread roll resembling a hot dog bun, however, sometimes the usually visible middle slit of the hot dog bun is missing, and the bread is filled with a cream filling.
Breaded, deep fried breading filled with minced meat and mashed potatoes. Other fillings optional.
Chinese specialty! Tofu and ground beef or pork in a spicy sauce.
Good for any meal, a miso paste stirred into hot water garnished with wakame seaweed and tofu.
From the Kanto Region, a liquidesque dough cross between a pizza and a pancake where the toppings are mixed into the dough.
Fermented soy bean and spiced mustard mix over rice.
Also called butaman in Western Japan, a steamed bun filled with pork, seasoning and vegetables.
Home-style meat and potatoes.
Resembles a pancake, except smaller and fatter because it’s stuffed with sweet red bean paste.
A soup of varying fish cakes, daikon, boiled eggs, konyaku and kombu seaweed in a soya sauce.
A cross between a pizza and a pancake where the ingredients, like seafood, vegetables, meat, ect, are mixed into the dough.
A rice omlet topped with gravy sauce or ketchup.
Rice balls, sometimes plain but sometimes wrapped in nori seaweed, that have a salty taste and have hidden in them some other food like tuna, salmon or pickled plum called umeboshi.
A soybean paste that is red in this case but can also be white. It is usually found in soup.
Raw seafood that is often eaten with soy sauce and wasabi.
A meat fondue garnished with vegetables, mushrooms and tofu dipped first into hot soup and then into vinegar or seasame sauce.
Buckwheat, wheat flour spaghetti-type noodles can be eaten hot or cold and topped with whatever you’d like.
Thin spaghetti-type wheat flour noodles usually eaten cold and during the summertime.
Thinly sliced meat, vegetables, mushrooms, tofu and konyaku noodles called shirataki coated in raw egg.
Resembles a pancake, except smaller and fatter because it’s stuffed with sweet red bean paste and is cut into the shape of a fish.
From Osaka, Kansai Region of Tokyo by the Yodo River and Osaka Bay. Larger octopi are sectioned off and coated with batter before being formed into a small ball. Smaller octopi are prepared whole.
Seafood, vegetables, mushrooms and other items of preference coated in a batter for deep frying. This one was introduced by the Portuguese.
Sectioned pork deep fried before served on top of shredded cabbage or cooked rice. Curry optional.
Japanese pickles of variety. They are often seen alongside a meal.
Thickened spaghetti-type wheat flour noodles can be eaten hot or cold with whatever topping you desired.
Plum wine drink with potassium and calcium. It has low alcohol content.
Deep fried Chinese-type noodles served with vegetables, meat and ginger.
Skewered chicken cooked by grill.
Grilled fish, plain and simple.
Tofu cutlets boiled in soup and coated with soya sauce.
